20baby romaine leaves [or use larger leaves and cut them into smaller pieces]
2ozbleu cheese crumbles
Slice pears, no need to peel, and then cut slices into small chunks. Melt butter in skillet and add pears. Cook and stir several minutes until pears soften and then add bleu cheese and fig preserves and stir until melted together. Remove pan from heat, cool slightly and then refrigerate briefly to congeal mixture.
Use the small romaine pieces from the center of romaine or cut larger leaves into smaller pieces. Place a heaping Tablespoon of pear compote into romaine cups. Can be made several hours ahead and refrigerated on a plate until serving. Makes 20 romaine cups.
Leftover Pear Compote can be refrigerated for several days’ and used to top crostini. Broil or microwave for a warm version